Raspberry Cheesecake

A creamy baked cheesecake on a buttery biscuit base, topped with a glossy raspberry sauce. Best left overnight and sliced cold.

Ingredients

• 200 g plain biscuits
• 80 g butter
• 600 g cream cheese (at room temperature)
• 200 g (1 cup) sugar
• 150 g eggs (3 eggs)
• 200 g heavy cream
• 20 g (2 tbsp) white flour
• 250 g raspberries
• 10 g (1 tbsp) cornstarch

Instructions

1. 1

   Preheat the oven to 160 °C and line the base of a 22 cm springform pan. Crush the biscuits in a food processor, mix with the melted butter, press firmly into the base and bake for 10 minutes.

2. 2

   Beat the cream cheese with 170 g of the sugar on low speed until smooth. Add the eggs one at a time, then the cream and flour, beating only until combined.

3. 3

   Pour the filling over the base and bake at 160 °C for 55-60 minutes, until the edges are set and the center still jiggles slightly.

4. 4

   Turn off the oven, open the door slightly and leave the cheesecake inside for 1 hour. Then chill for at least 6 hours, ideally overnight.

5. 5

   For the sauce, cook 200 g of the raspberries with the remaining 30 g sugar in a small pan over medium heat for 5 minutes until juicy. Mix the cornstarch with 1 tbsp of the raspberry juice, stir it in and cook 1-2 minutes until thick; let cool.

6. 6

   Spread the cooled sauce over the cheesecake, top with the remaining fresh raspberries and slice to serve.

Nutrition

Per serving